Strain curry through a sieve into a large bowl; discard solids in sieve. Return to same pot; add coconut milk and mixed vegetables. Cook over medium-high heat, stirring occasionally, until vegetables are tender, 8–10 minutes. Season with salt and pepper.

Almond-Crusted Halibut

Preheat oven to 350°. Grind almonds in a food processor until largest pieces are 1/8" (do not grind to a paste). Transfer to a wide shallow bowl. Season both sides of each fillet with salt. Whisk egg white in another wide shallow bowl until just frothy. Dip top of each fillet in egg white, then into almonds, pressing to adhere. Transfer to a plate, crust side up.

Heat oil in an ovenproof skillet over medium-high heat. Place fish, crust side down, in pan. Cook until nuts are golden brown, 3–4 minutes. Turn over fillets and transfer skillet to oven. Bake until fish is just opaque in center, 4–5 minutes.

Divide curry base among wide bowls. Top with fillets, crust side up. Garnish with basil.